Chicken, Mushroom, and Mustard Dressing Salad

1. 1 Chicken breast filletpack 800 g ≈ $7.23 90 g
2. 2 Onions≈ $1.60 per kg 20 g
3. 3 Cucumbers≈ $3.67 per kg 50 g
4. 4 Button mushrooms≈ $7.50 per kg 60 g
5. 5 Sunflower oil 7 ml
6. 6 Mustard 3 g
7. 7 Mayonnaise 20 g
8. 8 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Poach chicken¹ breast in salted water for 20 minutes until fully cooked—no pink inside. Cool and cube.

2. Slice cucumbers³ into rounds.

3. Cube the onion² and quarter the mushrooms.

4. Heat sunflower oil in a pan, sauté onions² for 3 minutes, then add mushrooms and cook 6–7 minutes until all moisture evaporates. Season with salt, then cool.

5. In a bowl, combine chicken¹, cucumbers³, onions², and mushrooms.

6. Stir in mustard and mayo until evenly mixed.

In short

• In the planner this dish is cooked for two days: reheat on day two.